Slice into the casing around each sausage and pull it off. On a chopping board, break up the meat with your fingers until it resembles a sausage mince.

Heat a little olive oil in a shallow pan, and add the bacon lardons and sausage meat. Fry until lightly cooked, then add the wine and the zest and juice of 1 lemon, and leave to simmer.

In another pan, cook the pasta in boiling water with a chicken stock cube, until al dente.

Once the sauce has reduced a little, sprinkle generously with the oregano, fennel and chilli flakes, according to taste. Add salt and pepper and a generous amount of grated parmesan, and stir.

Once cooked, drain the pasta and retain a little cooking water. Add the pasta and the leftover cooking water to the saucepan, mix, and turn off the heat. Sprinkle more grated parmesan liberously, mix, and leave the pasta to soak up the sauce for a few minutes.

Just before serving, mix a large handful of fresh rocket into the pasta, and serve with pepper and parmesan.